We were invited to a Eurovision party, and asked to cook a dish of the country we were supporting. I didn't know which country to bat for, so I decided to support the one I had a recipe for!
3 litres (5 1/4 pints) ham or vegetable stock
800 g (1 3/4 lb) kale, stripped from its stalks
2 tbsp bitter
100 ml (3 1/2 fl oz) double cream
Salt and freshly ground black pepper
Serves 6-8
Bring the ham or vegetable stock to the boil in a large saucepan. Add the kale, a little at a time as it collapses rapidly, and simmer for 30 minutes.
Drain off the stock (you can save it to make kale soup later). Chop the kale. Melt the butter in a large frying pan, tip in the kale, and sizzle.
Pour over the cream and simmer until it's reduced to a thick sauce. Season to taste.
Serve the creamed kale as part of a Christmas buffet, or eat it with slices of Christmas Ham.
